Lv11
48 积分 2024-06-18 加入
8-C N-ethyl-2-pyrrolidinone substituted flavan-3-ols as the marker compounds of Chinese dark teas formed in the post-fermentation process provide significant antioxidative activity
4天前
已完结
Metabolomics Investigation Reveals That 8-C N-Ethyl-2-pyrrolidinone-Substituted Flavan-3-ols Are Potential Marker Compounds of Stored White Teas
4天前
已完结
Effects of solid-state fermentation with aspergillus cristatus (MK346334) on the dynamics changes in the chemical and flavor profile of dark tea by HS-SPME-GC–MS, HS-GC-IMS and electronic nose
9天前
已完结
Morphological variation and expressed sequence tags-simple sequence repeats-based genetic diversity of Aspergillus cristatus in Chinese dark tea
9天前
已完结
Metabolomic and transcriptomic analyses reveal comparisons against liquid-state fermentation of primary dark tea, green tea and white tea by Aspergillus cristatus
9天前
已完结
Metabolite profiling, antioxidant and anti-aging activities of Siraitia grosvenorii pomace processed by solid-state fermentation with Eurotium cristatum
10天前
已完结
In-silico annotation of the chemical composition of Tibetan tea and its mechanism on antioxidant and lipid-lowering in mice
13天前
已完结
Research progress on the lipid-lowering and weight loss effects of tea and the mechanism of its functional components
13天前
已完结
Eurotium cristatum reduces obesity by alleviating gut microbiota dysbiosis and modulating lipid and energy metabolism
13天前
已完结
A Special “Golden Flower” Fungus with Yellow Cleistothecium: Its Impact on the Flavor of Golden Flower Loose Tea Produced from Summer-Autumn Tea
22天前
已完结
皖公网安备34019202002308
